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Monday, November 30, 2009

Italian Lentil Soup

Frankly, I don't know what's Italian about this soup, but that's the name of it. And let me tell you, it's a great, great soup. Per often votes against soup for dinner, claiming it won't be enough food, or just not good enough. But this one? Oh, this one got slurped up, and with a surprised look he exclaimed that it was delicious! And filling, too! It will definitely be a staple here - not only is it quick and easy to make, it has basic ingredients that I often have at hand.

I got it from an online friend who has a great foodblog! in Swedish - I've changed the quantities a bit, but it's basically the same.

My veggies were all small-medium - if yours are huge, use fewer than the recipe specifies.

Chop onion and garlic. Peel the carrots, parsnips and potatoes, and cut into coins and dice, respectively. Cut the bacon into strips.

Fry the bacon in a dry frying pan until it's lightly browned. Add some butter and the onions, garlic, carrots and parsnips. Fry for five minutes, then add lentils and potatoes. Fry for a few more minutes, then add water, stock, thyme and bay leaves.

Cover and cook for about 20 minutes, until all the vegetables are soft. Add milk and cream, and season with salt and pepper.

Hi Anne. I have a small obsession about lentil soups but I've never tried this combination before, it sounds really good. Would it work without the bacon (making it vegetarian) or do you think it should be replaced with something?